QUINOA TOFU SHAKSHUKA

Prep time 10 mins Cooking time 25 mins Serves 2

INGREDIENTS

½ cup quinoa

1 cup water

2 tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped

1 can (400g) crushed tomatoes 1 tsp smoked paprika

¾ tsp salt

½ tsp chilli flakes

300g soft tofu 1 tsp kala namak (Indian black salt, in Asian groceries) Fresh parsley, to serve Bread, to serve

METHOD

Place quinoa in a bowl, cover with warm water and drain using a sieve. This helps in removing the bitter-tasting saponin.

Bring the water to a boil and add drained quinoa. Reduce heat to low, cover, and cook for 15 minutes until all the liquid has absorbed. Meanwhile, heat oil in a pan over medium-high heat. Fry onion until translucent, about 5 minutes. Add garlic, and cook for 2 minutes. Add crushed tomatoes and spices. Bring to a boil and let it simmer, uncovered, for 10 minutes. Stir in the cooked quinoa.

In a bowl, use a fork to break tofu until it looks like scrambled eggs. Add kala namak salt, and mix well. Make 4 holes in the tomatoquinoa mixture. Divide the tofu scramble to the holes. Cook for 4–5 minutes. Finish with fresh parsley, and serve with bread.